The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Flourless apple, almond, raisin and ginger cake

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

How does a travel editor travel?

Helen Anderson, travel editor at Australian Gourmet Traveller, shares her insider tips.

Fragrant broth with fresh rice noodle rolls


You'll need to begin this recipe a day ahead.

You'll need

3 kg fresh rice noodle rolls (see note) To serve: coriander, bean sprouts and thinly sliced spring onions, red chilli and shallots   Fragrant broth 3 kg beef ribs 250 ml (1 cup) light soy sauce, plus extra to serve 130 gm piece of ginger, thickly sliced, plus 30gm extra, cut into julienne 85 gm galangal, thinly sliced 85 gm tamarind 50 gm light palm sugar, shaved 6 garlic cloves, bruised 4 small dried red chillies, split 2 lemongrass stalks, thickly sliced ½ tsp coarsely ground white pepper

Method

  • 01
  • For fragrant broth, preheat oven to 200C. Place ribs in a roasting pan and roast, draining rendered fat occasionally, until ribs are deep golden (2 hours). Drain fat, transfer ribs to a stockpot over high heat, add remaining ingredients (except julienne ginger) and 4½ litres water, bring to the boil, then reduce heat to low and simmer until well-flavoured (2-3 hours). Refrigerate for flavours to develop (overnight). Skim fat from broth, strain through a fine sieve into a large saucepan, bring to the boil over medium-high heat, add julienne ginger and keep warm.
  • 02
  • Meanwhile, steam rice noodle rolls in a bamboo steamer lined with baking paper over simmering water in batches until warmed through (2-4 minutes). Divide noodle rolls among bowls, spoon broth over, top with coriander, bean sprouts, spring onions, chilli and shallots and serve.

Note Fresh rice noodle rolls are available from Asian grocers; they can be bought up to two days before you use them, but don't refrigerate them as this will ruin their texture.


At A Glance

  • Serves 16 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 16 people

Drink Suggestion

Nutty amontillado Sherry.

Featured in

Nov 2011

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×